No Onion No Garlic
Does not contain nuts and seeds
Serves: 2 people
Thin Buttermilk - 2 cups
Besan - 2 tablespoons
Urad dal - 1/2 cup
Green Chillies - 2 small
Ginger - 1 small piece
Onions - 2 small (optional)
Curry Leaves - few sprigs
Fennel seeds/Saunph - 1 tsp (optional)
Fenugreek seeds/Menthulu - 1 tsp
Hing - a fat pinch
Turmeric - a pinch
Salt - As needed
Red Chillies - 2
Oil - to shallow fry
Soak Urad dal for two hours. Grind it with salt, one green chilli and ginger to vada batter consistency.
Deep fry them as small punugulu in oil.
To the thin buttermilk, add salt, besan and beat it well without lumps. If necessary strain the mixture.
Add one tablespoons of oil to kadai, heat it up. Once the oil is hot, simmer the stove, add fenugreek, fennel seeds, curry leaves, chopped green chilli, hing, turmeric and red chillies.
Adjust the chillies according to your spice level.
Add buttermilk to this tempering.
Keep the flame on simmer else buttermilk may curdle up.
Just let the mixture heat up for five min and add punugulu at the end. Do not let the dumplings cook. They should be crunchy and juicy.
Switch off the flame. Add freshly chopped coriander and serve with rice.